This Savory Herb Butter Dutch Baby is eggy, perfectly buttery, and seasoned throughout with Parmesan cheese and fresh spring herbs. You can top it simply with a pat of butter, or really do it up with fresh burrata cheese, salty prosciutto, and additional herbs. Each and every bite is full of bright, herby flavor. Great for breakfast, brunch, or lunch. Or…do as I do…and serve this as a fun weeknight breakfast for dinner. Whatever way you go, you can’t go wrong!

{This post is sponsored by Land O Lakes®}

over photo of Savory Herb Butter Dutch Baby in skillet with 3 pieces cut

It’s funny, this savory Dutch Baby has been one of my most requested recipes the last few months. You all know how much I love a sweet breakfast. And how much I love a good Dutch Baby (I’ve made many of them). Even though I have countless Dutch Babies on the site, I have yet to make a savory Dutch Baby…until now. Admittedly, I can sometimes have a one-track mind. It can be hard to think outside my go-to flavors and dishes when it comes to developing new recipes. But every time I get myself to try something a little out of my wheel-house, I usually fall in love.

That was very much the case with this very simple, and incredibly delicious, Herb Butter Dutch Baby. A Dutch Baby is kind of a cross between an omelet and a giant pancake. Everything is baked together in a cast iron skillet for a deliciously puffy pleasure! Why it took me so long to make a savory version of my all-time favorite puffy pancake, I’m not sure. But thankfully you guys kept pointing me in the right direction with your countless message requests asking for a more savory Dutch Baby recipe.

And here it is, just in time for Mother’s Day. Which is so perfect, seeing as my mom’s favorite brunch dish is, hands down, a Dutch Baby. Well, really anything eggy she loves…French toast, crepes, popovers. All her favorites.

land o' lakes butter fresh herbs

I tested out a lot of different versions before landing on this exact Herb Butter Dutch Baby. I can say with confidence that it’s pretty much perfect. There are two things that I knew I really wanted to shine through flavor-wise: The fresh herbs and the sweet, salted Land O Lakes® butter. Keep it springy and simple, but keep it good.

The thing that we love most about Dutch Babies is their eggy-ness and their buttery flavor, so using my favorite Land O Lakes® butter in half sticks was an obvious choice for this recipe. The half sticks are SO convenient, as they come in 4-tablespoon-size measurements, which is exactly what this recipe calls for. I like to start out by browning some of the butter in the oven while the skillet preheats and gets hot. This is KEY to getting your Dutch Baby to really puff up.

While that’s happening, blend the batter up, and mix together a little Parmesan cheese and fresh herbs. Once the skillet has been preheated, pour the batter in, sprinkle the herbs over top, and then bake.

Savory Herb Butter Dutch Baby in skillet before adding toppings side angled photo of Savory Herb Butter Dutch Baby in skillet

The key to Dutch Baby success? You must not open the oven during the first 15 minutes of baking. I know it’s so hard to resist checking on your pancake. BUT if you open the oven during these first 15 minutes you run the risk of deflating the pancake. So, no peeking!

Instead, prep your (very savory) toppings. I love mixing some fresh arugula with lemon juice and topping the Dutch Baby with burrata and prosciutto. Not only is this so pretty, and show- stopping, but oh my gosh, it’s also so delicious! Especially when served with a small pat of additional butter. Butter just makes every last bite truly outstanding.

Honestly? I wasn’t sure how I would feel about a savory Dutch Baby, but both my mom and I are now 110% on board. We loved the herby, buttery flavors. And the fresh toppings really sealed the deal.

Savory Herb Butter Dutch Baby in skillet Savory Herb Butter Dutch Baby in skillet with 3 slices cut

This will make a great Mother’s Day brunch item, but really, it’s pretty great for any occasion. Whether that’s breakfast, lunch, or dinner. The flavors work any time of day. And the really great thing is that this could not be simpler or quicker to make. It only takes about 30 minutes from start to finish. And you may even have all ingredients on hand right now.

Which means, your Tuesday night should be spent testing out this Savory Herb Butter Dutch Baby. You know, in prep for your Mother’s Day brunching!

Savory Herb Butter Dutch Baby slices on plate

If you make this savory herb butter Dutch baby, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

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4.26 from 121 votes

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

The Recipe

Savory Herb Butter Dutch Baby

Eggy, perfectly buttery, and seasoned throughout with Parmesan cheese and fresh spring herbs. You can top this off with a simple pat of butter, or really do it up with fresh burrata cheese, salty prosciutto, and additional herbs. 

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 322 kcal

Ingredients

  • 4 tablespoons Land O Lakes® Salted Butter, plus additional butter for serving
  • 4 large eggs, at room temperature
  • 2/3 cups whole milk, at room temperature
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 3 tablespoons grated parmesan cheese
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh basil, plus more for serving
  • 1 cup baby arugula
  • juice of 1/2 a lemon
  • 8 ounces fresh burrata cheese, at room temperature
  • 2 ounces thinly sliced prosciutto, torn
  • dill and black pepper, for serving
US Customary - Metric

Instructions

  1. 1. Preheat the oven to 450 degrees F. Place 2 tablespoons butter in a 10 inch cast iron skillet. Place the skillet in the center of the oven for 5 minutes.

    2. In a blender, combine the eggs, milk, flour, salt, and 2 tablespoons melted butter. Blend on high for 30 seconds to one minute, or until the batter is smooth. Make sure no large clumps of flour remain.

    3. In a small bowl, combine the parmesan thyme, chives, and basil.

    4. Remove the hot skillet from the oven and pour the batter into the skillet. Working quickly, sprinkle the cheese/herb mix gently overtop of the batter. Place the skillet in the center of the oven and bake for 20-25 minutes or until the pancake is fully puffed and browned on top. DO NOT open the oven during the first 15 minutes of cooking or you might deflate your pancake.

    4. Meanwhile, toss the arugula with the lemon juice and season with salt. 

    5. Remove the Dutch Baby from the oven and top with a small pat of butter. Finish with torn burrata cheese, prosciutto, arugula, and a pinch of black pepper. Serve and enjoy! 

horizontal photo of Savory Herb Butter Dutch Baby

{This post is sponsored by Land O’Lakes. Thank you for supporting the brands that keep Half Baked Harvest cooking!}